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winter porridge {buckwheat}

June 28, 2011
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I’ve been dying to cook buckwheat groats for a while. And finally – a frosty morning, a warm bed and a husband keen to cook a hearty breakfast.

Buckwheat Porridge
Serves 4

1 cup whole buckwheat
2 cups water
150 g dried fruit (apricots, prunes, cranberries etc)
salt
2-3 cinnamon sticks
1 tsp cardamom seeds
1 vanilla stick

serve with fruit salad, dried fruits and milk

Rinse the buckwheat in hot water. Add buckwheat, water and the rest of the ingredients in a pot and boil it on low heat for about 20 minutes. Stir occasionally. When the water is gone the porridge should be just about ready. Remove the cinnamon sticks and vanilla stick and serve it with fresh fruit salad, dried fruit and oat milk. You can re-use the spices the next morning if you rinse them in cold water.

Recipe from Green Kitchen Stories

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